Best Marmalade Scones Recipes

GINGER ORANGE MARMALADE SCONES!

Steps:

• Heat oven to 400°F.
• Mix flour, sugar, baking powder, salt and ginger together.
• Add the egg, marmalade and mix.
• Add in the butter and use a fork or pastry cutter to blend into mixture until it is crumbly.
• Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can roll it out.
• Place dough on a board and gently bring it together.
• Divide into half.
• Press down on each half until a circle is made. Repeat with the other half.
• Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
• Sprinkle a little sugar on each scone.
• Bake for 10 minutes or until golden brown.

MARMALADE SCONES

Steps:

• Combine the sugar, salt, baking powder, and flour. I usually do 2/3 white, and 1/3 wholewheat flour for a slightly grainy look.
• Add the butter with your hands, until the mixture looks crumbly.
• In a smaller separate bowl, blend the eggs and milk, then add these to the above, not mixing thoroughly.
• Now, measure out 1/4 cup marmalade (or less) and gradually add the full amount of marmalade until a satisfactory taste level is reached. I usually do the full 1/2 cup, but do as you please- not everyone likes marmalade as much as I do!
• Roll into a flat-ish disc about 1 1/2" thick. Cut into 12 triangles/square shapes. Place on a baking sheet lined with parchment paper for an easy cleanup.
• Bake for 10-15 minutes at 425F until golden brown. For an elegant look, bake for the last 3-5 minutes with brown sugar sprinkled on top.
• Finally, enjoy! These are best when served hot.

BASIL MARMALADE SCONES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in basil. Whisk eggs and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 5 times., Divide dough in half. Transfer one portion to a baking sheet coated with cooking spray. Pat into a 7-in. circle. Spread marmalade to within 1/2 in. of edge. Pat remaining dough into a 7-in. circle. Place over marmalade; seal edges. Cut into eight wedges, but do not separate. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

MARMALADE BARLEY SCONES

Steps:

• Place a rack in center of oven and preheat to 350 degrees. Rub a baking sheet lightly with butter. Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
• Cut butter into 1/2-inch piecesand add to dry mixture. Rub butterbetween your fingers, breaking itinto smaller bits. Continue rubbinguntil pieces range from rice grainto flattened pea size. The faster youdo this, the more solid the butterwill remain, which is important forthe success of the recipe.
• In a small bowl, whisk togetherbuttermilk and egg until thoroughlycombined. Scrape buttermilk andegg into dry mixture and mix untilbarely combined.
• Use a pastry scraper or a spatula to transfer dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times. Divide dough into 2 pieces. Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.
• Cover one disk with marmalade.Top with other disk andpress down gently so that doughsettles into marmalade. Brushdough lightly with melted butterand sprinkle with sugar.
• Use asharp knife to slice circle into8 triangular wedges on bakingsheet, leaving a few inchesbetween them. Chill until firm,about 30 minutes.
• Bake for 22 to 26 minutes,rotating sheets halfway through.Scones are ready when tops aregolden brown and some marmaladehas bubbled over. To keepscones from sticking to pan, slidea thin spatula underneath themwhile they're still warm and transferto a baking rack. Scones arebest eaten warm from oven or laterthat same day.

CHOCOLATE-DRIZZLED CHOCOLATE SCONES WITH CHOCOLATE-AND-ORANGE-SPECKLED CLOTTED CREAM AND ORANGE MARMALADE

Steps:

• For the clotted cream: Put the clotted cream in a medium bowl and stir in the grated chocolate and orange zest. Cover and refrigerate for at least 30 minutes.
• For the scones: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the cream, vanilla and egg in a small bowl until smooth.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder and salt. Cut the butter into the dry mixture until it resembles coarse meal. Add the wet ingredients and two-thirds (4 ounces) of the chopped chocolate, and gently mix until a dough just comes together. Transfer the dough to a lightly floured work surface and knead a few times until smooth. Shape into an 8-inch square, about 1 1/2-inches thick, and then cut into 9 equal squares.
• Transfer the scones to the prepared baking sheet, leaving a few inches between. Brush with the remaining 1/4 cup heavy cream. Bake until cracked on top and cooked through, 16 to 20 minutes. Cool on the baking sheet on a rack for 20 minutes.
• Meanwhile, melt the remaining 2 ounces chopped chocolate in a small bowl in the microwave. Whisk in the oil and let sit at room temperature for 5 minutes. Use a fork or small spoon to drizzle the chocolate mixture over the scones. Let set or eat right away, topped with clotted cream and orange marmalade.